Ye Old Moldy Ale - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Ye Old Moldy Ale

Reply
 
Thread Tools
Old 06-15-2005, 10:09 PM   #1
Ruy Lopez
Recipes 
 
Jan 2005
Raleigh, NC
Posts: 48


I brewed a batch of all grain two days ago. Left it. Came back to check on it today, no yeast activity and the entire surface area is covered in mold. I assume it is a wash, but a friend of mine is telling me to skim it, boil it, and repitch. Thoughts?



 
Reply With Quote
Old 06-15-2005, 11:06 PM   #2
DyerNeedOfBeer
Barley Sober
HBT_LIFETIMESUPPORTER.png
 
DyerNeedOfBeer's Avatar
Recipes 
 
Mar 2005
Columbus, MS.
Posts: 255

So it is done with the heavy fermentation... leave it go! I wouldn't scrape and reboil. Is your airlock poping at all? Even every 30 -60 seconds? This would indicate that the initial heavy fermentation is done and it's just on its course to becoming beer!


__________________
Beer lovers make better drinkers.

 
Reply With Quote
Old 06-15-2005, 11:47 PM   #3
Ruy Lopez
Recipes 
 
Jan 2005
Raleigh, NC
Posts: 48

No, it hasn't fermented at all. I believe the yeast culture was is sorry shape when it was pitched. My suspicion is that the absence of any alcohol allowed the mold to grow.

yarg.

 
Reply With Quote
Old 06-16-2005, 01:47 AM   #4
SwAMi75
 
SwAMi75's Avatar
Recipes 
 
Mar 2005
Midwest City, OK
Posts: 2,478
Liked 7 Times on 7 Posts


You'd probably do OK to re-boil, and re-pitch. Personally I think I'd just dump it and start over.

Did you make a starter for your yeast? If nothing else, doing so will let you know if your yeast was viable to begin with. Chalk it up as a lesson learned....I'm sure there was probably something you wanted to tweak with that batch, anyway (I know I do with every one).
__________________
May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long


 
Reply With Quote
Old 06-16-2005, 05:07 AM   #5
Kephren
 
Kephren's Avatar
Recipes 
 
Mar 2005
Reno, NV
Posts: 215
Liked 2 Times on 2 Posts


The wort is too dense for the mold to do any real harm. It's just on the surface. You can just skim it off. The flavor won't be affected. If there isn't any fermentation yet, you'll want to re-pitch. Next time, make a starter
__________________
The best way to store malt is to combine it with water, hops and yeast... -Charlie Papazian

 
Reply With Quote
Old 06-23-2005, 12:16 AM   #6
Ruy Lopez
Recipes 
 
Jan 2005
Raleigh, NC
Posts: 48

It took a while but there was enventually yeast activity. I transfered it to the secondary today. Seems OK.

If it tastes OK in a few weeks I will bottle it.

 
Reply With Quote
Old 06-23-2005, 12:39 AM   #7
SwAMi75
 
SwAMi75's Avatar
Recipes 
 
Mar 2005
Midwest City, OK
Posts: 2,478
Liked 7 Times on 7 Posts


This happened before you skimmed the mold off of it?
__________________
May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long


 
Reply With Quote
Old 06-23-2005, 01:09 AM   #8
Ruy Lopez
Recipes 
 
Jan 2005
Raleigh, NC
Posts: 48

Yes. For various reasons I could not get to the house where my beer is until today. It was doing OK.

Just for kicks I made a sourdough culture from the trub and it is rocking out. I'll make bread from it tomorrow.

In short, the yeast is all good, just not up to par when it was pitched. I was in a hurry. Lesson learned. (IE, don't brew when you are visiting family!!)

Ye Olde Moldy Ale will not be the best beer I've done, but at least I seem to have salvaged an 8-hour all-grain brew. (Knock on wood.)

 
Reply With Quote
Old 06-23-2005, 02:10 AM   #9
sudsmonkey
 
sudsmonkey's Avatar
Recipes 
 
May 2005
Deepest, darkest Eastern NC
Posts: 1,238
Liked 5 Times on 5 Posts


Quote:
Originally Posted by Ruy Lopez
Yes. For various reasons I could not get to the house where my beer is until today. It was doing OK.

Just for kicks I made a sourdough culture from the trub and it is rocking out. I'll make bread from it tomorrow.

In short, the yeast is all good, just not up to par when it was pitched. I was in a hurry. Lesson learned. (IE, don't brew when you are visiting family!!)

Ye Olde Moldy Ale will not be the best beer I've done, but at least I seem to have salvaged an 8-hour all-grain brew. (Knock on wood.)

I know this isn't Betty Crocker talk.com, but could you give me the recipe for that bread? Man, that's like water from wine! The bread possibilities are as varied as the beer we brew ! what better companion to homebrew than homebake?

Sudsmonkey

 
Reply With Quote
Old 06-23-2005, 08:22 PM   #10
Ruy Lopez
Recipes 
 
Jan 2005
Raleigh, NC
Posts: 48

Beer and bread go hand in hand!

As far as a recipe goes, I recommend you check out World Sourdoughs of Antiquity by Ed Wood. This dude spent a large portion of his life traveling the world collecting ancient yeast cultures. As a matter of fact, I believe Michael Jackson consulted him for yeast for the National Geographic stuff he did on beer. The book is great. A lot of information on sourdough cultures and how to use them. I've made a lot of bread from heirloom cultures as well as cultures from beer yeast.

Check out his web site: http://www.sourdo.com/ You can order cultures as well as his books.

The one I did today has molasses and whole malted barley. Damn good.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Moldy Top? Georgian Novice Extract Brewing 26 06-15-2010 03:01 PM
moldy rhizomes? HughBrooks Hops Growing 6 05-13-2009 01:31 AM
Moldy bottles? KENfromMI Winemaking Forum 6 12-14-2008 07:17 PM
first batch not looking moldy dadsmakinbeeragain Beginners Beer Brewing Forum 1 08-17-2008 09:31 PM
Moldy LME SOB Extract Brewing 8 07-12-2007 01:46 AM


Forum Jump